Jujubes are a fruit popular in Chinese medicine and Asian cuisine. Before fully ripe, jujubes taste very much like apples. Once they are ripe and dry, they taste more like dates. Because of this, you can cook jujubes like dates or apples in the kitchen. You can typically find them in Asian and Indian supermarkets in fresh or dried form.

1 large Asian pear, unpeeled, with the core removed , sliced into quarters

Steps

Method1

Buying and Storing Jujubes

1

Buy jujubes from specialized markets. Unless you live in an area where jujubes are plentiful, you may have a hard time finding them in your local supermarket. You will have better luck at a farmers' market or a well-stocked health food store. Asian and Indian markets also tend to carry them.[3]

2

Know what to look for. There are lots of different varieties of jujubes. In general, however, they will be round or oval-shaped and about 2 inches (5.08 centimeters) long. Young jujubes are light green. As they ripen, they will turn yellow. Sometimes, reddish-brown spots may appear on the skin. Once fully ripe, jujubes will be reddish-brown in color, soft, and wrinkly.

If you plan on eating jujubes fresh, buy them just before they turn red, soft, and wrinkly.[4]

3

Store jujubes in the fridge. Jujubes can last a long time, especially once they are dried. Whether you have fresh or dried jujubes, you should store them in the fridge in an airtight container.[5]

Method2

Using and Eating Jujubes

1

Use fresh jujubes in place of apples in recipes. Before they ripen and take on a date-like appearance, jujubes taste very much like apples. If your recipe calls for apples, you can easily substitute a jujube instead. You can even make them into a jujube version of apple butter![6]

2

Use dried jujubes in place of dates or raisins in recipes. Dried jujubes look and taste similar to dates, hence their other name: Red Date. You can add them to compotes, desserts, and jams. You can also use them in sauces, soups, and stuffing. They taste great in sweet and savory recipes.[7]

3

Know what to pair jujubes with. They go well with nuts, such as almonds, pistachios, and walnuts. You can also use them alongside sweeteners, such as brown sugar, chocolate, or honey. They go especially well with coconut, cream cheese, and oranges.[8] Here are some other tasty jujube pairings to give you ideas:[9]

Pair it with kale, diced onion, some olive oil, and a dash of salt and pepper.

Roast jujubes with chopped root veggies, apples, and pears.

4

Eat jujubes dried. Rinse and soak them first to soften them up.[10] If you have a dehydrator, you can dry jujubes yourself. It will take about 24 to 36 hours. Be sure to discard any that have black spots on them.[11]

5

Eat jujubes fresh. Rinse the jujube first, then cut it vertically to either side of the stem. Find the core piece, and cut off the jujube flesh to either side of it. Discard the core piece. Eat the jujube pieces, or chop them up into smaller pieces.[12]

Make sure that you buy the right variety. Fresh jujubes meant for drying will taste dry and mealy. Fresh jujubes meant for eating raw will taste sweet and tart, like an apple.[13]

Method3

Making Candied Jujubes

1

Boil the water, sugar, and cornstarch. Fill a large saucepan with 3⅓ cups (780 milliliters) of cold water. Add 3⅔ cups (825 grams) of sugar, and 2 teaspoons of cornstarch. Bring the water to a boil over medium to medium-high heat to dissolve the sugar and cornstarch.[14]

2

Prepare the jujubes. Wash and dry 2 pounds (907 grams) of dried jujubes. Prick each one with a fork a few times.[15] This will make it easier for them to absorb the water and sugar.

3

Add the jujubes to the saucepan. Reduce the heat to a simmer over medium-low to low heat. Let them cook, uncovered, for 30 minutes. Ever so often, give the mixture a stir.[16]

4

Let them cool, then cover and chill them in the fridge overnight. Let the mixture reach room temperature first. Cover the saucepan with a lid, then store it in the fridge overnight.[17]

5

Reheat the jujubes. Place the saucepan on the stove and remove the lid. Bring the mixture to a boil over medium to medium-high heat. As soon as it is boiling, reduce the heat to a simmer. Allow it to cook, uncovered, for 30 minutes.[18]

6

Remove the jujubes from the pot using a slotted spoon. Set them aside on rimmed baking sheets lined with aluminum foil. Don't try to cram them together on one sheet, or they won't dry properly.

Don't throw the syrup away! Keep boiling it until it reduces to 1⅓ cups (320 milliliters). Pour it into a glass bottle and use it as a syrup on pancakes and waffles. Store it in the fridge.[19]

7

Dry the jujubes in a warm oven. Preheat your oven to 275°F (135°C). Place the baking sheets into the oven, and let the jujubes dry for 2 to 5 hours.[20] Every so often, turn them over so that the other side dries. They are ready when they are dry like dates.[21]

Method4

Making Jujube Tea

1

Combine the water, ginger root, cinnamon bark, and Asian pear. Place a large pot on the stove and add 1 gallon (3.8 liters) of water. Slice a ginger root into 1-inch (2.54-centimeter) pieces, and toss it into the pot. Add some cinnamon sticks and a sliced up Asian pear.[22]

Do not peel the ginger root or the Asian pear.

2

Pierce the jujubes before adding them into the pot. You can make a few cuts into each jujube with a paring knife. You can also simply prick them a few times with a fork.[23]

3

Simmer the water for 4 hours. Do not bring the water to a boil, as this can destroy the ginger's beneficial properties. Instead, be patient and allow the water to come to a simmer over low heat.[24]

4

Strain the tea. Use a slotted spoon to remove the ginger root, cinnamon, pear slices, and jujubes. You can discard them or reuse them in a recipe. Carefully pour the tea into clean bottles, pitchers, or jars--whatever is easier for you to pour from.

To best preserve the flavor of the tea, use glass or ceramic containers.

5

Drink the tea hot. Store any leftovers in the fridge for up to 10 days. You can reheat it later on or enjoy it cold.[25]